Step 1

In a medium bowl, whisk together the soy sauce, tomato paste, Worcestershire sauce, garlic powder, honey, ground ginger, and red pepper flakes until well combined.

Step 2

Place the chicken thigh pieces and diced green bell pepper in the slow cooker. Pour the soy sauce mixture over the chicken and bell peppers. Stir to coat evenly.

Step 3

Drain the pineapple chunks, reserving the juice. Add the pineapple chunks to the slow cooker and stir to combine.

Step 4

Add the reserved pineapple juice, chicken broth, and cornstarch to a separate bowl. Whisk until smooth. Pour this mixture into the slow cooker and stir to combine.

Step 5

Cover the slow cooker with the lid and cook on low for 5-7 hours or on high for 3-4 hours until the chicken is tender.

Step 6

Taste the sauce 15 minutes before serving and adjust the seasoning if necessary. You can add more honey for sweetness or red pepper flakes for heat.

Step 7

Garnish with sliced green onions and serve over cooked rice or quinoa, if desired. Enjoy!